RESOLUTION OENO 1/2002

COMPLIMENTARY DEFINITIONS RELATIVE TO CARBON DIOXIDE CONTENT

THE GENERAL ASSEMBLY,

HAVING CONSIDERED the work of the expert group “International Code of Oenological Practices”,

DECIDES:

BASED ON THE PROPOSAL by “Oenology”, Commission II to replace in the “International Code of Oenological Practices” sheet 3.3, the following sheet:

PART I

Chapter 3: Wine

Complimentary definitions relative to carbon dioxide content[1]

Wine is:

• still, when the carbon dioxide concentration is less than 4 g/l at 20°C,
• semi-sparkling, when this concentration is equal to or above 3 g/l and less than or equal to 5 g/l at 20°C.

If the carbon dioxide content of the product enables the indication of these two references, the wine maker or the importer shall only use one reference of his/her choosing.

^[1] The method of analysis for carbon dioxide from Annex A of the Compendium of International Methods of Wine and Must Analysis shall be updated according to these new definitions